Preheat oven to 425°F. Grease and flour (or spray with nonstick spray) a 9” round cake pan.

Using a large bowl, combine all of the dry ingredients for the dough (flour, brown sugar, baking powder, baking soda, salt, cinnamon and nutmeg).

Add buttermilk, carrots and 2 Tbsp of the melted butter; stir until smooth.

Turn dough out onto a well-floured countertop or large cutting board. Sprinkle top of dough with flour and then roll into 9”x12” rectangle. Brush the top of the dough with the remaining 2 Tbsp of melted butter.

Using a small bowl, combine all of the Filling ingredients (brown sugar, granulated sugar, cinnamon, walnuts and raisins). Sprinkle this mixture evenly over the dough, leaving a ½” border on all sides.

Starting with a short end, roll dough tightly into a log; pinch seam to seal dough. Slice log into 8 pieces. Lay pieces cut-side up in prepared baking pan.

Bake for 22-25 minutes, or until golden brown. Remove rolls from oven and let cool slightly.

While rolls are cooling, make the glaze by whisking together the cream cheese and butter until smooth. Add the powdered sugar, milk and vanilla; whisk until smooth. Spread glaze over warm rolls and serve.